1) Place chicken in a pot of boiling water to cover, and simmer 15-20 minutes. (I add in some seasonings in with the chicken to give them added flavor--usually some S&P and maybe some Italian seasoning flakes or some all-purpose spice like that.)

2) Remove chicken from heat, drain, cool, and shred chicken.

3) In skillet, melt butter over medium heat. Cook onions and bell peppers until just soft (5-8 minutes). I usually work on this while the chicken is cooling down so I can shred it.

4) Transfer to large bowl--add chicken, half the bag of cheese, green chiles, salsa, and cumin. Season with S&P to taste and mix well.

5) Preheat the oven to 350 degrees. Grease 12x15x2 inch baking pan. Place tortilla on flat surface and place about 1/4 c chicken mixture along edge. Roll up from filling side and place seam-side down in prepared baking dish.

6) Add green enchilada sauce over the top of the enchiladas. Sprinkle cheese over the top. Combine cream and chicken broth and pour over enchiladas.

Voila! Serve with Mexican Rice-a-Roni and corn and you have a delicious meal!**NOTE** Don't freak out because you are putting so much moisture on the top of the enchiladas. The first time I made these, I was worried they'd be soggy with all that broth and cream, but as long as you cook them long enough, and allow the cream/broth combo to get kind of soaked up into the tortillas, they'll be delish! :)